Pork Binagoongan Recipe

Method8 steps · about 1 hr 5 min

1. 1

   Step 1: Prepare the vegetables before heating the pot. Wash and cube both tomatoes (2); wash, trim and slice the Chinese eggplant (1). Peel and chop the onion (1) and all three garlic cloves, keeping the sliced eggplant separate for later. Heat all 3 tablespoons of cooking oil in a cooking pot.

   Uses 2 tomatoes, cubed in step 1 · 1 Chinese eggplant, sliced in step 1 · 1 onion, peeled and chopped in step 1 · 3 garlic cloves, peeled and chopped in step 1 · 3 tbsp cooking oil · Water for washing tomatoes and eggplant, as needed

2. 2

   Step 2: Sauté the prepared onion and garlic in the heated oil, then add all the cubed tomatoes. Cook until the onion is soft. Add all the raw pork-belly cubes (1½ lb) and cook, turning them, until lightly browned.

   Uses All heated oil in the pot, with prepared vegetables held separately · All chopped onion and garlic and both cubed tomatoes · 1½ lb raw pork belly, cut into cubes

3. 3

   Step 3: Stir all 4 tablespoons of bagoong alamang into the browned pork and aromatics. Cook for 5 minutes, stirring to keep the paste from catching.

   Cook shrimp paste with pork · 5 minUses All pork and its aromatic cooking pan · 4 tbsp bagoong alamang fermented shrimp paste

4. 4

   Step 4: Pour in all the white vinegar (3 tbsp) and let the mixture come to a boil. Then stir and cook for 2 minutes.

   Cook vinegar after it boils · 2 minUses The complete pork-shrimp-paste pan · 3 tbsp white vinegar

5. 5

   Step 5: Pour in all 3½ cups of prepared liquid pork stock. Cover and bring to a boil, then lower the heat to maintain a gentle covered simmer. Cook for about 40 minutes, checking that the pork is tender and continuing as needed. Add a little of the additional water only if the liquid gets too low before the pork is tender.

   Check covered pork tenderness at 40 minutes · 40 minUses The complete pork pan · 3½ cups prepared liquid pork stock · A little additional water, only if the liquid gets too low before the pork is tender

6. 6

   Step 6: Add all the held eggplant slices and stir them through the tender pork broth. Cover and simmer for about 3 minutes, continuing gently if needed until the eggplant is tender.

   Cook eggplant in the covered stew · 3 minUses The complete tender pork and broth · All the sliced Chinese eggplant held from step 1

7. 7

   Step 7: Stir all the measured white sugar (2 tsp) and ground black pepper (⅛ tsp) into the finished stew. Taste the stew; the shrimp paste already supplies salt.

   Uses All cooked pork, eggplant and sauce · 2 tsp granulated white sugar · ⅛ tsp ground black pepper

8. 8

   Step 8: Transfer the hot binagoongan to a serving dish and share between four portions. Serve with ready steamed white rice if wanted.

   Uses All finished pork, eggplant and sauce · Ready steamed white rice to serve, as desired